By the Ury team
Ury Restaurant celebrates south Indian cuisine. Let the team take you on a culinary journey of the rich and healthy taste of Kerala. With exotic spices and dishes, let Ury tantalise your tastebuds this Christmas.
On December 18, Ury, based in Queen Street, Newcastle, will host a festive feast – with a set non-vegetarian and vegetarian menu (£17.50/£15pp). It will take place from noon till 2pm and 6pm to 8pm.
Ury Easy Bites and Parlour, which adjoins the restaurant, is a cafe that serves authentic Indian street food.
It’s open from 9am till 10pm and customers can indulge in everything from lamb roll, chicken samosa, chicken cutlet, aloo bona and onion bhaji, as well as wraps, egg omelettes, sandwiches and pies.
Kerala coffee and masala teas, fresh fruit juices, milkshakes, mocktails and sherbets are also available.
Ingredients
Spinach leaves- 10 or 12
Self-raising flour- 2 to 3 tbs or Plain flour with a pinch of baking powder- 2 to 3tbs
Garlic powder- 1/4 tsp
Water- 4tbs
Oil for deep frying
Salt to taste.
Method
Make a smooth paste of all ingredients. Dip each leaf in batter and deep fry it until crispy. Remove from oil and drain all excess oil in tissue paper. Spinach fritters are ready to serve.
